* Chicken Breast with Buttermilk Stuffing
* Baked Sweet Potato Chips
* Steamed Vegetable of Choice

Chicken Breasts With Buttermilk Stuffing
Hotel Vancouver, Vancouver, British Columbia, Canada

Makes 4 servings

 1 tablespoon chopped shallots, or 1/4 of a small onion, chopped
 3 tablespoons vegetable oil
 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried,crushed
 1/8 pound prosciutto ham, minced or chopped
 1 tablespoon chopped fresh parsley
 1 1/2 cups small bread cubes
 1/4 cup buttermilk
 Salt and freshly ground black pepper
 4 skinless, boneless chicken breasts, cut almost in half horizontally, to
 create more surface for stuffing

For the Fruit Chutney (optional):
 3 tablespoons brown sugar
 1 tablespoon sherry or apple cider vinegar
 1 1/2 cups peeled, chopped pears
 2 teaspoons peeled, grated or minced fresh ginger
 1 cup fresh or frozen blueberries

1. Preheat the oven to 400 F.

2. In a skillet, sauté the shallots or onion in 1 tablespoon of the oil over
medium heat for 1 minute. Add the rosemary and sauté for another minute. Add
the prosciutto and stir for 1 minute more. Stir in the parsley and add the
bread cubes. Stir and sauté for about 4 minutes, until the bread absorbs the
oil and the ingredients are well blended. Remove from the heat and add the
buttermilk. Allow to cool slightly; season with the salt and pepper, to

3. Place some stuffing along the middle of each breast, press it slightly to
condense it, then fold the chicken over it in thirds to enclose the
stuffing. Tie with kitchen string or use toothpicks to secure.

4. Heat about 2 tablespoons of the oil in a sauté pan over medium heat. When
hot, brown the chicken on each side for a total of 4 minutes.

5. Place the chicken in an oven-proof pan and bake for 20 minutes. Remove
the string or toothpicks and slice each chicken roll diagonally. Arrange the
slices on 4 plates.

6. To prepare the chutney: In a small pan combine all the ingredients except
the blueberries and cook over medium-high heat for about 5 minutes, stirring

7. Add the blueberries and continue to cook and stir until the berries break
down slightly and the chutney thickens, about 10 minutes. Let cook slightly
and serve as a garnish for the chicken.

Copyright 1995 Acorn Associates, Ltd.


White rice

Makes 6 servings

 2 cups long-grain rice
 Juice 1 large lime
 3 cups water
 1 teaspoon salt
 1/4 cup peanut oil

1. Wash the rice thoroughly. Drain, cover with cold water, add the lime
juice and allow to stand for 2 to 3 minutes. Drain.

2. Pour the water into a heavy saucepan with tight-fitting lid, add the
salt, bring to a boil and pour the rice in. Stir, bring back to a boil,
cover, lower the heat and cook for 10 minutes.

3. Stir the oil into the rice, cover and cook on the lowest possible heat
until the rice is tender.

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